Regenerative ability of grape cuttings under the influence of yeast suspension treatment

Abstract

The paper presents the growing experiment results on activating the regenerative ability of Moldova table variety grape cuttings by processing pressed baking yeast suspension. The present circumstance became the basis for conducting special studies to check cutting response to the treatment with baking yeast suspension, with the identification of drug optimal concentration. In spring, the two-eyed cuttings were completely soaked for 24 hours in water, and then they were placed with the basal ends in yeast suspension at various concentrations for the same time. Moreover, these yeast suspension concentrations were tested both in pure form and in combination with 3% sucrose. As a result of the conducted studies, it was revealed that pressed baking yeast suspension at certain concentration can have an activating effect on regenerative ability of grape cuttings. The use of yeast suspension together with sucrose solution increases their physiological activity. It was found that cuttings basal end soaking in yeast suspension at concentrations of 10-20 g/l, together with sucrose, contributed to rooting increased by 20-30%, the proportion of cuttings with three roots or more – by 22.5-30.0%, the number of roots by 13.5–16.2%. The best option was with a yeast suspension concentration of 20 g/l.

Improving the technology of growing uterine plantations of grapes with load modes in the conditions of the Chechen Republic

“…The grafted grape culture has a number of advantages, the main of which is the phylloxera resistance of the rootstock variety. However, the reproduction of newly bred varieties is significantly slowed down in time due to the harvesting of the cuttings of the graft variety as a by-product from fruit-bearing vineyards [6][7][8]. In such a system, farms use cuttings harvested from underdeveloped or fattening shoots for self-root propagation [9][10][11].…”